Summer Strawberry Roulade
Soft gooey merigue with a strawberry and mascarpone cream filling. A perfect summer dessert. Served with macerated strawberries.
- 4 egg whites
- 225 g (8oz) caster sugar
- 1 teaspoon cornflour sieved
- 150 ml (¼pt / ⅔ cup) double cream (heavy cream)
- 150 ml (¼pt / ⅔ cup) mascarpone
- icing sugar sieved, to taste
- 225g (8oz) strawberries cut into 4 or 6 chunks depending on their size.
- 1-2 basil leaves hand torn finely
- 225 g (8oz) strawberries sliced
- 2 teaspoon golden granulated sugar
- ½ teaspoon balsamic vinegar
- 3–4 basil leaves hand torn finely
To make the meringue
Place 4 egg whites in a large scrupulously clean bowl. Beat the egg whites until thick and standing in soft peaks. Add 225g (8oz) caster sugar a spoonful at a time whisking continuously. whisk until stiff and glossy. Add the cornflour and whisk in.
Tip the meringue onto the lined tray and spread level. Bake the meringue for 8 minutes. Reduce the oven temperature to 160℃ (140℃ fan)/350°F/gas mark 4 and bake for a further 8 minutes.
Place a clean tea towel onto the work surface. Lay a sheet of parchment on top. Remove the meringue from the oven and invert onto the new sheet of parchment. Leave cool for 1-2 hours.
Make the filling
Whisk 150ml (¼pt / ⅔ cup) double cream in a large bowl until begining to thicken. Add 150ml (¼pt / ⅔ cup)mascarpone and whisk to combine. Add icing sugar to taste, a teaspoon at a time, mix to combine.
Once the meringue has cooled, gently peel off the parchment from the base of the meringue. Spread the cream onto the meringue leaving a 2cm (1in) margin clear of cream on the short side nearest to you and 1cm (½in) margin from the furthest short edge. Top with 225g (8oz)prepared strawberries, distributing them evenly. Scatter with a little finely torn basil leaves.
Roll the meringue from the short side nearest to you. Use the greaseproof paper and tea towel to help with this. Don’t worry if it cracks a little.
Keeping the meringue on the greaseproof paper wrap fairly tightly. Place in the fridge until you are ready to serve.
Prepare the macerated strawberries
Meanwhile, place 225g (8oz) sliced strawberries in a bowl with 2 teaspoon sugar, stir to combine. Add ½ teaspoon balsamic vinegar and mix again. Set aside for 30 minutes to allow the strawberries to create a little juice. Avoid leaving them for longer than 90 minutes as the berries will soften too much.
To serve, transfer the meringue to a serving plate, Dust with a little icing sugar and serve with the macerated strawberries.
- The meringue will become very thick and glossy. The meringue should be thick enough for you to invert the bowl without it tipping out!
- If you are using a flat tray, measure out an oblong shape, around 26 x 38cm (10 x 15in), onto your greaseproof paper to use as a guide for the shape of the meringue. Turn the parchment over so that the pencil lines are not touching the meringue.
- After baking, you may want to trim the edges of the meringue to neaten.
- whipping the cream – I tend to do this by hand with a balloon whisk to avoid the risk of over whipping.